How To Make Strawberry Upside Down Cake
Add fresh and summery strawberries to update the traditional upside down cake recipe. This version has a sweet vanilla cake that serves as the base.
Serves:
Ingredients
- ½cupsugar
- 2tbspcorn starch
- 4cupsfresh strawberries,sliced
For Cake Batter:
- ½cupunsalted butter,melted
- 1½cupssugar
- 4largeeggs
- 1cupwhole milk
- ½cupvegetable oil
- 2tspvanilla extract
- 2cupsflour
- 1tbspbaking powder
- ¼tspsalt
Instructions
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Preheat oven to 350 degrees F and coat a springform pan with baking spray.
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Toss strawberries in cornstarch and sugar.
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Spread strawberry mixture evenly on the bottom of the prepared pan.
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In a stand mixer, beat butter and sugar until lightened in color, then add in the eggs one at a time.
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In a large measuring cup whisk together milk, oil and vegetable oil.
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Sift flour, baking powder then add it into the stand mixer on the lowest speed setting.
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Add half the flour mixture to the stand mixer, then half the milk mixture (then repeat until done).
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Carefully add the cake batter over the sliced strawberries.
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Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean.
Nutrition
- Calories: 415.29kcal
- Fat: 19.61g
- Saturated Fat: 6.41g
- Trans Fat: 0.39g
- Monounsaturated Fat: 9.52g
- Polyunsaturated Fat: 2.41g
- Carbohydrates: 55.80g
- Fiber: 1.59g
- Sugar: 36.98g
- Protein: 5.31g
- Cholesterol: 84.37mg
- Sodium: 174.11mg
- Calcium: 130.96mg
- Potassium: 153.73mg
- Iron: 0.90mg
- Vitamin A: 101.22µg
- Vitamin C: 29.79mg
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